The Cooking SIG held their last meeting of 2016 – and it was outstanding. As is our group’s custom, the subject was “Gifts From The Kitchen.” It was held at the home of Terry Paetzold – also our tradition.

We began our evening with a pizza-making party. Terry made up a batch of pizza dough and some […]

A day of Liberty and Justice for All – at the beautiful Sequoyah Country Club in Oakland! Sunshine, delicious food, two raffles, a silent auction, Member Made Fare and an exceptional Taste of Oakland exhibition (curated by Kara Nielsen) greeted SFPFS members and guests while benefiting City College Culinary Arts, The Bread Project, and Oakland-based […]

It began with her husband’s impulse purchase: a liter bottle of avocado oil. Our Maurine Killough got curious. And had questions: How to use it? Who made it? And, since avocados cost good money, why was this large bottle of […]

On a sunny afternoon in July, 13 members of the SFPFS gathered at past president Nona Lim’s west Oakland production facility to learn more about her award-winning line of ready-to-eat (and heat) soups, broths and noodles. Nona welcomed us into her staff lunch room and provided background on her journey from the […]

To quote James Beard, “Where would we be without salt?” But these days deciding which salt to use can be overwhelming.

Table salt, sea salt, rock salt, flake salt, sel gris, Himalayan salt, salt plank, seasoned salts, finishing salts. From the beginning, salt has been an important and integral part of cooking. But what is […]